1 qt. milk
1 1/2 c. butter
1 lg. cake yeast
1 c. warm water (85 degrees)
1 tsp. sugar
6 eggs
1 sifter flour (4 c.)
1 c. sugar
1 tbsp. salt
2 c. sour cream
2 c. raisins, cooked in water & drained (follow pkg. directions)
Beaten egg yolk (for top)
Melted butter (for top)

Oven: 325 degrees. Heat milk and butter until shortening melts; set aside.

Dissolve yeast in warm water with 1 teaspoon of the sugar. Set aside.

Beat eggs very well. Combine flour, sugar and salt in a large bowl. Add eggs; stir in milk. Add sour cream. Mix well, adding additional flour if needed, until dough leaves the sides of the bowl and hands become free of dough.

Place in greased bowl, cover and let rise for 1 1/2 hours. Knead dough well. Mix in drained raisins. Cover and let rise 1 hour. Grease 6 loaf pans. Shape into loaves or round paska pans. Make sure that pans are no more than half full. Let rise in pans 1/2 to 1 hour until doubled in bulk. Brush tops with beaten egg yolks, if desired. Bake for 30 to 60 minutes, depending on shape used. When baked, brush tops with melted butter.

NOTE: Extra flour may be used (up to 3 sifters full) depending on its consistency.